Chocolate and Almond Butter Puddings
Photography by Manja Wachsmuth.
Dark chocolate works well with all of the nut butters so use your own favourite flavour.
Serves: 6
INGREDIENTS
2 tablespoons very soft butter
1 tablespoon cocoa
Puddings
125 grams dark chocolate, roughly chopped
125 grams butter, chopped
3 large eggs
75 grams caster sugar
pinch of sea salt
65 grams plain flour
1 tablespoon cocoa powder
6 teaspoons almond butter, well stirred
lightly whipped cream and cocoa, to serve
METHOD
Preheat the oven to 180°C fan bake.
Butter 6 x 150ml-capacity ramekins. Add the cocoa to one ramekin and turn to coat the inside, tapping the remaining cocoa into the next ramekin and keep repeating. Chill until ready to fill.
Puddings: Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Don’t let the base touch the water. Set aside to cool to lukewarm.
Whisk the eggs, sugar and salt together until very thick and pale. Whisk in the cooled chocolate until thick and smooth.
Sift over the combined flour and cocoa and fold in, making sure there are no pockets of unmixed flour.
Divide half the mixture evenly between the ramekins then carefully place a spoonful of nut butter in the centre. Top with the remaining chocolate mixture and smooth the tops.
Place on a baking tray and bake for 12 minutes or until risen and firm on the top but still a little soft in the centre when lightly shaken.
To serve: Gently run a knife around the inside of the ramekins. Place a small plate over the top of each pudding and invert both together. Using a tea towel, carefully lift off the ramekin and serve immediately with a dollop of cream and a pinch of cocoa.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.